- 2 firm-ripe medium bananas
- 1/2 cup well-stirred canned cream of coconut such as Coco Lopez
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.